These pan seared pork chops with apples, shallots, and golden raisins are such a classic combination, and for good reason. The salty, rich pork pairs so well with those sweet, slightly tart apples, and the simple pan sauce that you get brings it all together.
When I was a kid, I ordered a version of this almost every weekend at the Waldorf Cafe, a restaurant around the corner from our house that (sadly) has since closed. If I remember correctly, theirs used boneless chops cooked with chopped apples and raisins. My version adds shallots, golden raisins, and plenty of fresh thyme, though rosemary, sage, or a mix would work just as well.
The beauty of this dish is its simplicity. It’s a one-pan skillet recipe that takes about 30 minutes to cook, which makes it a very doable weeknight dinner recipe. I like this with creamy polenta, some smashed potatoes, or even just some simple buttered noodles.
The salty, rich pork pairs so well with those sweet, slightly tart apples, and the simple pan sauce that you get brings it all together.
Ingredients
- Bone-in Pork Chops – I like bone-in chops for this recipe since they stay juicier and have more flavor than boneless. Look for chops about 1 inch thick so they don’t overcook during the braise. Boneless chops work too; just shorten the cooking time.
- Apples – I used a mix of Gala and Golden Delicious for a balance of sweetness and soft texture. Any firm, sweet-tart apple that holds its shape works. Honeycrisp, Pink Lady, or Braeburn all work. Avoid super soft apples like McIntosh, which will turn to mush.
- Shallots – Shallots are milder and sweeter than onions and melt into the sauce beautifully. A small yellow onion can be swapped in.
- Golden Raisins – Soak them in hot water before cooking so they plump up and turn nice and juicy in the sauce.
- Fresh Thyme – Rosemary or sage also work, or use a combination.
- Olive Oil
- Salt + Pepper
How to Make Pan Seared Pork Chops with Apples and Golden Raisins
- Season the Chops
Season your pork chops on both sides with salt and pepper. - Sear
Heat a large skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. Sear the chops until browned, about 5 minutes on the first side and 3 minutes on the second. Transfer them to a plate and set aside. - Cook the Apples and Shallots
Add another tablespoon of olive oil to the pan, then add the shallots, apples, golden raisins, and thyme. Season with salt and pepper and sauté for 3 to 5 minutes, just until the shallots are soft and translucent. - Braise
Add the pork chops and any juices back to the pan, nestling them into the apples and shallots. Add about ¼ to ½ cup of water, reduce the heat to medium-low, cover, and let them braise for 10 minutes. - Check for Doneness
The chops should be done after about 10 minutes, but check with a thermometer to be sure; you’re looking for 145°F. Very thick chops may need a few more minutes. - Rest and Reduce
Move the chops to a cutting board to rest for 3 minutes. Meanwhile, let the sauce simmer a few minutes longer if it needs to reduce. Taste and adjust the seasoning if needed. - Serve
Slice the pork off the bone and serve over the apples, raisins, and shallots. Spoon over plenty of pan sauce and finish with fresh thyme.
What to Serve with Pork Chops and Apples
These are great with creamy polenta, mashed potatoes or simple buttered noodles, which is what we ate this with! For something green, add Roasted Brussels Sprouts or a crisp Radicchio and Endive Salad.
More Recipes to Try
- Crispy Fried Pork Cutlets with Citrus Arugula Salad: Golden, crispy pork cutlets topped with a bright, peppery arugula and citrus salad.
- Easy Oven Baked Pork Ribs: Fall-off-the-bone ribs with a homemade dry rub and sticky BBQ glaze, no grill needed.
- Soft Parmesan Polenta: Creamy, buttery polenta that’s the perfect cozy side for pork chops.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts with an easy lemon mustard sauce.
- Radicchio and Endive Salad: Crisp bitter greens with apples, walnuts and a honey-thyme vinaigrette.
- Apple Tarte Tatin: An easy upside-down apple tart made with store-bought puff pastry, for even more apples at dessert.
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
Pan Seared Pork Chops with Apples and Golden Raisins
Ingredients
- 4 bone-in pork chops about 1 inch thick
- 4 apples sliced (Gala and Golden Delicious, or whatever you like)
- 2 shallots sliced
- ½ cup golden raisins soaked and drained
- 6 sprigs fresh thyme plus more for garnish
- 2 to 3 tablespoons olive oil divided
- Salt to taste
- Pepper fresh ground, to taste
- ¼ to ½ cup water
Instructions
- Season the pork chops on both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. Sear the chops until browned, about 5 minutes on the first side and 3 minutes on the second. Transfer to a plate and set aside.
- Add another tablespoon of olive oil to the pan, then add the shallots, apples, soaked golden raisins, and thyme. Season with salt and pepper and sauté for 3 to 5 minutes, until the shallots are soft and translucent.
- Return the pork chops and any juices to the pan, nestling them into the apples and shallots. Add ¼ to ½ cup of water, reduce the heat to medium-low, cover, and braise for 10 minutes.
- Check the chops with a thermometer; they’re done at 145°F. Very thick chops may need a few more minutes.
- Move the chops to a cutting board to rest for 3 minutes. Let the sauce simmer a few minutes longer if it needs to reduce, then taste and adjust the seasoning.
- Slice the pork off the bone and serve over the apples, raisins, and shallots. Spoon over plenty of pan sauce and finish with fresh thyme.
Notes
- Boneless chops: Shorten the searing time by a minute or two per side and start checking the temperature after about 5 minutes of braising. They'll cook a little quicker without the bone.
- Soak the raisins in hot water for about 10 minutes.
- Herbs: Rosemary, sage, or a mix can stand in for the thyme. Use what you like, or what you have.
- For a richer sauce: Use chicken broth, apple cider or a splash of dry white wine instead of water.
- Serve with: Creamy polenta, mashed potatoes, or simple buttered egg noodles.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
FAQs
Can I use boneless pork chops?
Yes. Boneless chops will work for this recipe, but keep in mind that they will cook a little faster. Shorten the searing by a minute or two per side and start checking the temperature after about 5 minutes of braising.
What temperature should pork chops be cooked to?
Pork chops are done at 145°F, followed by a short rest of 3-5 minutes.
What are the best apples for this recipe?
Firm, sweet-tart apples that hold their shape are your best option. I used Gala and Golden Delicious, but Honeycrisp, Pink Lady, and Braeburn are all great options. Softer apples like McIntosh will break down and turn mushy.
Why soak the raisins?
Soaking plumps the golden raisins so they turn soft and juicy in the sauce instead of staying chewy. If you skip it, no big deal, they’ll still soften a bit while the chops braise.
Can I use something other than water?
Sure! Chicken broth, apple cider or a splash of dry white wine are all great options. Any of them will make a richer pan sauce, so check your seasoning after it has reduced.
How do I keep pork chops from drying out?
Use bone-in chops at least 1 inch thick, don’t skip the braise, and pull them at 145°F. Letting them rest for a few minutes before slicing keeps the juices in the meat.
